The "Acre" Origin Story

It Started In 1990 With The Opening Of The Slow Club, Our First Restaurant—Recently Named By Michael Bauer, Renowned Bay Area Food Critic, As One Of The Top Most Important Bay Area Restaurants Of The Last 30 Years. We Focused On Outstanding Cooking And The Use Of Fresh, Local, And Seasonal Ingredients. Customers Loved It. We Learned That Doing Things Better Makes A Big Difference. 

We Went On To Create And Manage Many On-Site Restaurants And Concessions In Business Centers Including The San Francisco Film Center And The Exploratorium. 

In 2004, While Operating Acre Café In The Thoreau Center For Sustainability (Presidio), We Were Asked To Be The Food Service Provider At The Bay School Of San Francisco. We Added Cathedral School For Boys (2006), Town School For Boys (2009), Katherine Delmar Burke School (2011) And The Hamlin School (2017).

The Acre Principles

  • Create delicious food from scratch
  • Value feedback from our customers
  • Buy from local growers and purveyors
  • Keep our food affordable without compromising quality
  • Respect the environment by following practices that embrace sustainability
  • Create aesthetically pleasing environments where dining fosters community
  • Care for our community by using only the best healthy, organic ingredients free from pesticides, chemicals, hormones and antibiotics
  • Value our employees by offering meaningful work, a living wage, and health benefits


To date, we have brought great tasting food and responsible management to over five million customers. Our success and continued growth is a result of the satisfaction and happiness of those we serve daily.

Vegetable Platter

Food Service Management and Partners

As Partners and Managers, we are proud to come to work each day and want the same for our employees. We view our employees as our most valuable asset. We promote a kitchen environment that pursues excellence and is attuned to customer needs.

Britt Galler, Managing Partner

Britt Galler, Managing Partner 

Britt holds degrees in both Culinary Arts and Organic Farming. She has been successfully running sustainable kitchens for over 25 years as a chef, restaurant owner and caterer. Acre Gourmet’s first school menu was based on Britt’s years in kitchen management at The Esalen Institute of Big Sur. For over a decade, she has channeled her experience and creative energy into managing the operations of Acre Gourmet’s Real School Lunch™ program. Britt is also a partner of Acre Coffee in the North Bay. She has a school-age daughter who continues to help her understand the nuance of feeding children well.

Steve DeCosse, Founding Partner

Steve DeCosse, Founding Partner

Inspired by a Master Degree in Integral Philosophy, Steve had a vision back in 1989 to create The Slow Club, a San Francisco restaurant that pioneered the concept of a sustainable dining experience in an urban setting. The Slow Club’s delicious food and innovative design made it one of the city’s most popular and well-respected restaurants—recently named by Michael Bauer, renowned Bay Area food critic, as one of the top most important Bay Area restaurants of the last 30 years. Since then, Steve and his partners have grown Acre Gourmet in many areas of food service. Throughout, they have maintained a vision for a better food culture. He is now founding partner of Acre Coffee in the North Bay.


Our Partner Schools Include: